Broccoli cheese soup
Ingredients
4 c. chicken broth (home made is best, but powder
works pretty darn good for all but the hard core purists)
1 large bunch broccoli, chopped (2" chucks is fine)
1/4 c. butter
1/4 c. flour
4 c. milk (skim ok)
2 c. grated cheddar cheese
dash nutmeg (optional)

Directions
In a large pot, cook broccoli in broth until tender. Use slotted
spoon to transfer broccoli into blender, with enough broth to
puree SLOWLY (caution: hold lid very loosely). Transfer broth to
another container (hopefully will fit in blender, then you don't
have to wash any extra dishes.) Meanwhile, in original pot, melt
cheese, then stir in flour to make paste. Gradually add milk and
cheese, stirring until thick and cheese is melted. Add
broth/broccoli, and nutmeg to taste. Heat through. Serve with
fresh rolls, bread sticks, what ever, and crudites. PS. This is
a very flexible recipe; if you don't have enough broccoli, use
cauliflower; less cheese is ok, and you can even cut back on the
butter (just use equal amount of flour).